Ingredients

The following ingredients have 4 Servings
  • 1 medium head of cauliflower (or 4 cups of pre-riced cauliflower)
  • 1 tbsp coconut oil
  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 3 cups leftover pulled pork (preferably minimally seasoned)
  • 1 1/2 cups salsa verde
  • 1/4 cup full-fat coconut milk
  • 1/4 cup nutritional yeast
  • 1 tsp tapioca starch
  • 2 eggs
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • Optional: Sliced jalapeño peppers, sliced avocado, and/or cilantro (for garnish)

Instruction

  • Preheat oven to 350 degrees F and grease an 8x8 baking dish.
  • If your cauliflower isn't riced, quarter the head of cauliflower and remove the stems. Grate the florets with a box grater, or place the florets in a food processor and process into small crumbles that resemble rice.
  • Heat coconut oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for 5 minutes.
  • Add cauliflower rice and sauté until tender, about 5 minutes.
  • Turn off heat and add in pulled pork. Stir together.
  • Transfer the cauliflower and pulled pork mixture into the prepared baking dish.
  • In a separate bowl, whisk together salsa verde, coconut milk, nutritional yeast, tapioca starch, eggs, cumin, salt, and pepper.
  • Pour over the cauliflower rice and mix well.
  • Bake for 1 hour.
  • Remove from oven and let it cool with 10 minutes.
  • If using, top with jalapeño peppers, avocado slices, and/or cilantro before serving.